-
1
Preheat oven to 350 degrees F.
-
2
In a small mixing bowl, combine mustard, mayonnaise, and honey.
-
3
Stir until well blended.
-
4
Set aside.
-
5
Lightly spray or grease a cookie sheet or an 8x8 glass casserole dish and set aside.
-
6
In a food processor, add walnuts and corn flakes.
-
7
Process until crumbly.
-
8
Alternatively, place walnuts and corn flakes in a large sandwich bag and using a can or rolling pin, crush ingredients until crumbly.
-
9
Dump the crumbs out into a shallow pie pan or a large plate and set aside.
-
10
In the same food processor, dump in cream cheese, blue cheese, and bacon.
-
11
Pulse until well mixed.
-
12
(This may be easier for some people to just it all in a bowl and use an electric mixer, or a wooden spoon - when I tried it, my processor did not like trying to move the cream cheese so I ended up doing it by hand).
-
13
Set aside.
-
14
Place 1 chicken breast half between two sheets of plastic wrap or wax paper.
-
15
Using a meat mallet or a rolling pin, pound lightly until breast half is flattened to 1/4 inch thickness.
-
16
Repeat with remaining chicken breast halves.
-
17
Taking one flattened chicken piece at a time, spread or drop about 1 to 2 tablespoons of the blue cheese filling in the middle.
-
18
Roll the chicken up length-wise, tucking in sides as you roll.
-
19
I normally insert one or two toothpicks to hold the roll together.
-
20
Dip the chicken roll into the liquid coating sauce, making sure to coat all sides and the ends.
-
21
Roll the chicken and sauce in the crumb mixture, coating well.
-
22
Place chicken on the prepared pan.
-
23
Repeat the last six steps with remaining chicken.
-
24
Drizzle remaining honey over all the chicken pieces.
-
25
Bake in the middle oven on the middle rack for 3 to 40 minutes until chicken is cooked through.
-
26
After cooking, remove toothpicks (if used) and serve.
